Beef Bourguignon 🍖✨ | Elizabeth Haigh

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: white wine

Non-alcoholic options are lower in calories, while white wine can be more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has a better dietary profile, while pork can be a more budget-friendly option.

Cut the bavette beef into smaller pieces.

Season the beef with salt and pepper.

Heat olive oil in a large pan.

Fry the bacon lardons until they have a nice color, then set aside.

In the same pan, fry the beef in batches until browned, adding reserved fat if it gets dry.

Sauté onions, garlic, and carrots in the same pan until softened and deglaze the pan with their moisture.

Add the browned beef back to the pan and stir.

Season with salt, pepper, and a couple of tablespoons of flour to thicken the sauce.

Add an entire bottle of red wine and enough beef stock to cover the meat and vegetables.

Stir in two generous tablespoons of tomato paste and mix well.

Bring the mixture to a gentle simmer.

Transfer everything to a preheated oven at 160°C with a tight-fitting lid.

Cook in the oven for 2 to 3 hours, checking after 2 hours.

Prepare the garnish by quartering the mushrooms and peeling the pearl onions.

Fry the mushrooms in oil and butter until golden brown, doing this in batches to avoid overcrowding the pan.

Add the pearl onions to the pan with the mushrooms and cook until they are colored.

Remove the beef bourguignon from the oven; it should be tender and falling apart.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens